Barley Dip – a sociable starter or substantial party dip


We just can’t help it – we keep coming back to this website to cook with, as it’s our absolute favourite of the moment. The recipes serve generally a good number of portions and are INTERESTING and posted by chefs (ie they will work!).  Not all use a thousand ingredients and some can easily be cooked by simple cooks like Nick and I.

We have been spending ages Googling multi-tasking dips and sauces recently.  We love a cold smorgasbord to share as a family….and dips and crudites make a great TV supper (not forgetting with bread, cheese and other chilled snacky things etc., to pick at through the evening).  Dips that take lots of pans or hours of prep, however, never make it to our TV table.  Plus, the bonus is, if you are hosting and have a good selection of dips, then this usually works as a sociable starter and if you’re not including a full dinner, then your guests won’t be completely plastered through lack of mop up food and hopefully won’t spill their wine all over your furniture.

This Scandinavian dip calls for crisped rye bread – but it would be equally perfect served with a plate of rye finger biscuits, pickles and a selection of fresh crudites as a rather lovely collection of flavours.

It’s a kind of Scandi twist on familiar Tzatziki with the added yoghurt and mint – but the slightly more umami flavours perhaps are better suited to serving with sparkling wines and beers – and the wintery Sussex evenings.

which yoghurt to use?

Yoghurt, being the main ingredient, obviously plays a pretty important role.

You can use our Northiam pouring yoghurt for the base and combine with a thicker Greek yoghurt.  Or, if you are planning ahead and can pre-order a week in advance, then we can pick up for you creamy Northiam natural yoghurt – but this is pre-order only (and you won’t find it on any of our lists…basically, the farm would make this fresh by skimming off some full-fat yoghurt for you when they are making their creamy yoghurt ranges).  I only mention this, as when I remember to ask for it, it’s a real treat…the yoghurt is creamier than you generally find commercially.

When Northiam make their whole milk products, they don’t skim off the best bits of cream to bring your yoghurt or milk down to the bare minimum regulated for whole milk.  They also pasturise gently so the life is not wrung out and the dairy keeps it’s traditional fresh buttery taste.  Just mentioning this as the raw ingredients really make all the difference.

By the way, if you haven’t come across any of our Northiam products, then this is a third generation dairy farm over at Northiam, near Battle, in Sussex.  They farm their own dairy herd and produce a fantastic range of yoghurt, milk and cream in their small traditional dairy.



Barley dip

  • 800g of natural yoghurt
  • 500g of Greek yoghurt
  • 400g of cooked pearl barley
  • 1 tbsp of chives, chopped
  • 2 tsp dill, chopped
  • 2 tsp fresh mint, julienned
  • 20g of fresh parsley, julienned
  • 1 tsp lemon zest
  • 1/2 tsp sugar
  • salt

Rye bread crisps

or use delicious Salted Cracked Rye finger biscuits

  • 1 loaf of rye bread
  • olive oil
  • salt
1.  Preheat the oven to 160°C/gas mark 3
2.  In a mixing bowl, place the natural and Greek yoghurt, barley, herbs, lemon zest, sugar and salt to taste and mix well
3.  Slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
4.  Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp
Place the crisps in a large bowl with the barley dip in a smaller bowl to the side
Barley Dip – a sociable starter or substantial party dip

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